Southwestern Pumpkin Soup Recipes

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SOUTHWESTERN PUMPKIN SOUP



Southwestern Pumpkin Soup image

Southwestern Pumpkin Soup is a velvety smooth soup with all the flavours of the Southwest. And it's dairy-free.

Provided by Colleen Milne

Categories     Soup

Time 1h

Number Of Ingredients 18

olive oil
4 cups fresh ripe tomatoes (cut in half)
kosher salt
2 jalapenos (seeded and cut in half)
1 head garlic (top cut off)
1 onion (diced)
1 tsp dried thyme leaves (or 2 tsp fresh)
1 tsp smoked paprika
1 tsp dried cumin
1/2 tsp dried coriander
1/2 tsp cinnamon
1/4 tsp red pepper flakes
4 cups vegetable stock (sodium-reduced)
1 large potato (peeled & diced)
1 cup pumpkin puree
1 bay leaf
1 lime (juice of)
1 tbsp cilantro leaves (chopped, for garnish (optional))

Steps:

  • Preheat oven to 400°
  • Coat a baking sheet with olive oil
  • Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
  • Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
  • In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
  • Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
  • Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
  • Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
  • Add pumpkin puree to the pot
  • Add roasted tomatoes and jalapenos to the pot along with their juices.
  • Squeeze roasted garlic from the garlic head into the pot
  • Bring to a boil and stir until all ingredients are incorporated.
  • Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
  • Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
  • Serve hot, garnished with cilantro or parsley

Nutrition Facts : ServingSize 1 g, Calories 99 kcal, Carbohydrate 19 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 58 mg, Fiber 4 g, Sugar 6 g

SPICY PUMPKIN SOUP RECIPE



Spicy Pumpkin Soup Recipe image

This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.

Provided by Sommer Collier

Categories     dinner     Main     Main Course     Soup

Time 50m

Number Of Ingredients 16

1 tablespoon oil
1 large onion, (peeled and chopped)
5 cloves garlic, (peeled and chopped)
1 jalapeno, (seeded and chopped)
1 1/2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1 1/2 teaspoons salt
8 cups vegetable stock
29 ounces pure pumpkin puree
15 ounces white beans, (drained)
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 cup pepitas
1 cup french fried onions
Cayenne
Salt

Steps:

  • Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
  • Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
  • Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
  • Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
  • Serve the soup warm, sprinkled with toasted pepitas and onions.

Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g

SPICY SOUTHWEST PUMPKIN SOUP



Spicy Southwest Pumpkin Soup image

Just in time for pumpkin season, this Spicy Southwest Pumpkin Soup recipe is a delicious savory alternative to traditional pumpkin spice that is a quick, easy and healthy pumpkin soup recipe.

Provided by The Gracious Wife

Time 30m

Number Of Ingredients 9

2 15 ounce pumpkin puree
2 15 ounce cans corn, drained
2 10 ounce cans diced tomatoes and green chiles
4 cups chicken or vegetable broth
4 cups milk or milk substitute
1 teaspoon salt (or to taste)
1/2 teaspoon white pepper
1 teaspoon ground ginger
1/2 teaspoon garlic powder

Steps:

  • Combine all ingredients in a large stockpot. Stir to combine.
  • Bring to a boil over high heat.
  • Reduce heat and simmer for 15-20 minutes, until heated through.
  • Add additional salt and pepper to taste.
  • Serve warm with a crusty bread.

SOUTHWESTERN PUMPKIN SOUP



Southwestern Pumpkin Soup image

A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.

Provided by rochsann

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups low sodium chicken broth
1 cup whipping cream
1 (15 ounce) can pumpkin puree
2 1/2 tablespoons dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup packed grated sharp cheddar cheese
1/4 cup chopped fresh cilantro

Steps:

  • Bring broth and whipping cream to boil in heavy medium pot.
  • Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
  • Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
  • Season with salt and pepper.
  • Garnish servings with cheese and cilantro.

Nutrition Facts : Calories 384.1, Fat 30.5, SaturatedFat 18.6, Cholesterol 103.8, Sodium 217.3, Carbohydrate 20.1, Fiber 0.8, Sugar 10.2, Protein 11.3

SOUTHWESTERN PUMPKIN SOUP



Southwestern Pumpkin Soup image

Categories     Soup/Stew     Appetizer     Cheddar     Spice     Pumpkin     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (first-course) servings

Number Of Ingredients 10

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro

Steps:

  • Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

SOUTHWESTERN PUMPKIN SOUP



SOUTHWESTERN PUMPKIN SOUP image

Categories     Vegetable     Vegetarian

Yield 6 People

Number Of Ingredients 11

3 cups chicken stock or canned low-salt chicken broth
1 cups whipping cream
2 15-ounce can pure pumpkin 2 tablespoons (packed) dark brown sugar
2 teaspoons ground cumin
1 teaspoons chili powder
1 teaspoons ground coriander
1/4 teaspoon ground nutmeg
A sprinkle of chipolte chili powder
1/2 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Pepitas

Steps:

  • Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool.Cover and refreigerate. Re-warm over medium-low heat,whisking occasionally. Ladle soup into bowls.) Garnish each serving with sharp cheddar cheese, cilantro, and pepitas.

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